Bake: Stir everything together, then cover with foil, and bake for 30 minutes. Remove from the oven, then stir to ensure all the pasta is coated in liquid. Cook for 20 more minutes, then remove the foil and stir the casserole again.
Add Cheese and Bake: Top the dish with the parmesan cheese and grated mozzarella cheese. Bake for an additional 5 minutes, or until the cheese is melted and bubbly. Don’t over bake! Keep an eye on the dish as it bakes, to prevent the chicken from drying out.
Stir, Rest and Serve: Remove from the oven and stir in the cheese. Let it rest a few minutes before serving. This allows the flavors to meld and makes serving easier.
Storing & Make Ahead Tips
Leftovers might just be the best part! Here is how to store it and make it ahead:
In the Fridge: Store leftovers in the fridge in an airtight container for up to 4 days.
In the Freezer: Freeze leftovers for up to 3 months in individual portion sizes to make reheating easier if you can.
Make Ahead: Assemble this Tuscan Chicken Casserole up to 24 hours ahead! Complete steps one and two (except preheat), then cover, and put in the fridge. Handle carefully so the liquid does spill out. Bake as directed when ready.
More Recipes with Tuscan Flavor
If you love the joining of flavors in this Tuscan Chicken Pasta Bake, you’ll love my other Tuscan recipes! From cheesy dip to grilled skewers, there is truly a recipe for everyone.
